November 2018 - G20 summit in Argentina

Alicia Dipierri, Centre for European Research in Microfinance (CERMi)

The topic of sustainable food was discussed during the G20 summit in Argentina. What makes this such an important issue, Alicia Dipierri?

A sustainable food system guarantees food equality for future generations, from both a social and economic perspective. The challenge we are now facing is therefore to figure out how to feed a growing population while also protecting the environment. This year, the issue was addressed from the angle of farmland protection through collaboration of the public and private sectors. Discussions were centred around two observations: first, consumption is increasing in low- and middle-income countries as well as in the biofuel industry; second, production profitability is very low due to the loss of biodiversity in certain areas.

What, then, are the best courses of action in terms of agriculture?

Intensive farming, which became the norm after World War II, is not sustainable in the long term. It exhausts natural resources and causes considerable pollution due to the logistics involved. One solution could be agroecology, which focuses on local production while taking global factors into account. It contributes to a decentralisation of power, and involves some of the agricultural system's poorer players, such as small producers.

Can agroecology be implemented in African countries, for instance, which are known for their high population and low productivity per unit?

Some experts believe that agroecology, as a system based on the balance between soil resources and crop inputs, is totally relevant in Africa. Other experts believe that this approach is not adaptable everywhere. For the time being, no agreement has been reached on the means to be put in place in practice.

Diverging interests make the transition to sustainable farming a difficult one, but is there still room for optimism?

Yes, in fact a number of positive signs can already be observed. Certain companies have adopted more sustainable practices, while many consumers—especially in developed countries—are driving demand for food products from sustainable farms. One example is the BEES coop supermarket in Brussels. Furthermore, researchers at the ULB's CEESE have just completed a study on the resources necessary for a company to be environmentally and socially sustainable. Lastly, the Food4Sustainability project, to which I have contributed, has recently presented interesting data on the various aspects of sustainable food that should be implemented.

I believe the time has come to accelerate this transition towards sustainability. We must gain more insight into the various aspects of food production, in terms of production, distribution, and consumption. Once we have determined what can be produced, distributed, and consumed locally while guaranteeing food for all, we will be close to achieving a sustainable food system.